BURUNDI KIBINGO ORO

white grape, jasmine honeysuckle, raspberry

Farm/coop/station: Kibingo washing station

Region: Kayanza

Altitude: 1700-1900 masl

Owner: 3515 farmers delivering to the washing station

Varietal: Red Bourbon

Process: Yeast Inoculated Washed

During the harvest season all coffee is selectively handpicked. Most families in Kayanza region only have 200 to 250 trees, and harvesting is done almost entirely by the family

After sorting, cherry is pulped within 6 hours of delivery. During pulping, cherry is separated by density. Once pulped coffee is placed in fermentation tanks. Oro yeast is added to the tanks. The tanks are left to ferment in this environment for approximately 36 hours 

Oro yeast was specially developed for coffee production over a four-year period of research and trials. Trials in various regions and environments showed that Oro is well suited to better control the wet process’ efficiency and to upgrade the cup quality. Oros' ability to flourish even at low temperatures means it is equally suited for use across most altitudes. Furthermore, its specific metabolism and its high capacity even at cold temperatures (minimum 15°C inside the coffee tank) allows for the expression of fresh and fruity characteristics of the coffee beans while respecting the flavors of each unique coffee 

After fermentation is completed, coffee is run through washing and grading canals. After washing, this parchment is poured onto wooden trays or into nylon bags and carried to the drying tables, each in its separate quality group. Each tray and nylon bag of parchment keeps its traceability tag with all info

Parchment dries on raised beds for 2-3 weeks. During drying, parchment is repeatedly sorted and sifted to ensure even drying. Parchment is left to dry from sunrise to sunset and is covered with a sheet during the evening or when it rains

Once dry, the parchment coffee is bagged and taken to the dry mill and then to a warehouse